Cherry chocolate pavlova
Ingredients
- Step 1 6 large egg whites
- Step 2 300g caster sugar
- Step 3 1 tbsp cornflour
- Step 4 2 tsp white wine vinegar
- Step 5 25g cocoa powder
- Step 6 50g finely chopped dark chocolate
- Step 7 284ml pot double cream
- Step 8 3 tbsp icing sugar
- Step 9 ½ 600g jar stoned cherry compote
- Step 10 fresh cherries, to serve
Calories: 317
Carbohydrate: 47 g
Protein: 3 g
Fat: 15 g
Cook time: 120 minutes
Prep time: 20 minutes
Total time: 140 minutes
Servings: 12
TAGS
Dessert
Dinner
Lunch
British
Josh Eagleton
Buffet
cake
Caster sugar
cherry
cherry
Cherry cake
chocolate
Cocoa powder
Cornflour
Dark chocolate
Double cream
Egg white
Egg white
Emma Lewi
Icing sugar
Make Ahead
Merangue
Meringue
Meringue
Pavlova
summer
Summer dessert
White wine vinegar
Directions
- Step 1 Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
- Step 2 Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
- Step 3 When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.